What Sets This Restaurant Apart From Others? Relaxed, warm atmosphere and affordable prices.

How Long Has The Restaurant Been Open? Silvertron has been around for more than 20 years, but I became the owner and reopened it several months ago.

What's New? We received a number of threats about changing the menu, but I have phased out some tired dishes and I just recently slipped in a few traditional Italian dishes and appetizers (tomato bruschetta, grilled and stuffed portobello mushrooms, grilled sausage with a stew of peppers and onion). We also have a new chef.

Job You'd Have If Not A Chef: I was well on my way to becoming an accountant until the day I announced to my parents that I wanted to work in the restaurant business.

Who Inspired Your Love For Cooking? Ever since I was a little boy, I loved watching my mother (Pinnucia Morosini of Lecco) and my grandmothers (Estarina Nicetto of Lecco and Francesca Morosini of Bergamo) whipping up traditional Italian dishes in their kitchens.

Your Mentor: Veniero Monti, a restaurant owner and chef I worked for in San Francisco. His style of preparing food with simple, fresh ingredients, creating a warm, intimate atmosphere, and always personally greeting his guests inspired me.

Best Advice You Were Ever Given: My father told me, "Whatever you do, do it because you love it."

Your First Cooking Memory: The first time I lived away from home was when I moved to Paris and got a job at Le Doyen (one of Paris' top five restaurants). I had to cook for myself for the first time. I made the world's worst bolognese sauce and I had to eat it because it was all I had. So, this also counts as my worst cooking disaster.

Restaurant-Related Thing You're Proudest Of: I'm proud every time I recognize a repeat customer, and that customer knows me by name as well.

Favorite Food To Prepare: Traditional Northern Italian cuisine.

Favorite Food To Eat: Polenta, and don't believe my wife - it is NOT just like grits!

What Would You Choose For Your Final Meal? Polenta con funghi - polenta with porcini mushrooms and Parmesan cheese - with a nice bottle of Barolo 2000 vintage.

Favorite Restaurant Other Than Your Own: Da Massenzio in Lecco, Italy. It is a simple, family-style restaurant with the freshest, best seafood at amazingly affordable prices. Their fritto-misto is amazing.

Chef You Most Admire: Veniero Monti of San Francisco for creating fresh, simple fare in a wonderful warm restaurant.

Favorite Spice: Black pepper.

Favorite Herb: Parsley or basil, depending upon the season.

Do You Cook At Home? Absolutely. I only get to cook in the Silvertron kitchen when we are working on a new dish or training staff on how I want a dish to turn out. So, when I get a chance to be in my own kitchen at home, I love to cook for my wife and daughter.

Strangest Occurrence In Your Restaurant's Dining Room: A customer told me that 21 years ago, she went into labor while having dinner at Silvertron. She was there just last week with her son to buy him his very first drink! It is wonderful to be a part of a restaurant that has been such a vital part of the fabric of this town.

Food/Restaurant-Related Pet Peeve: I hate it when you go out to eat and the manager or owner never bothers to drop by the table to check on you.

Worst Mistake Most Cooks Make: Not showing their love of cooking in their food.